Bakery-Style Chocolate Chip Cookies

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Bakery-Style Chocolate Chip Cookies

Soft, Chewy, and Loaded with Chocolate Chips – Just Like from a Bakery!

If you’re craving the kind of warm, buttery chocolate chip cookies you’d find in your favorite bakery, this recipe delivers! These cookies are thick, chewy, golden on the edges, and irresistibly soft in the center. With just the right balance of sweet brown sugar and rich vanilla, they’re guaranteed to become your go-to chocolate chip cookie recipe.

 Recipe Highlights

  • Quick to Make: Just 10 minutes of prep!
  • Bakery Quality: Soft and chewy with a lightly crisp edge.
  • Perfect for Freezing: Bake now or freeze for fresh cookies anytime.

 Prep and Cook Time

  • Prep Time: 10 minutes
  • Bake Time: 8–10 minutes
  • Total Time: About 20 minutes
  • Yield: 18 cookies
  • Calories per cookie: 238

 Ingredients

  • 10 tablespoons unsalted butter, softened
  • ½ cup granulated sugar
  • ¾ cup brown sugar (light or dark, packed)
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 2 ⅛ cups all-purpose flour (scoop and level – see tips below)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ cups semi-sweet chocolate chips, plus extra for topping

 Instructions

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Cream the butter and sugars:
    In a large mixing bowl, use a hand mixer (or stand mixer) to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy—about 1–2 minutes.
  3. Add wet ingredients:
    Mix in the egg and vanilla extract until fully combined.
  4. Combine dry ingredients:
    Add flour, baking soda, baking powder, and salt. Mix on low speed just until a soft dough forms. Do not overmix.
  5. Fold in chocolate chips:
    Gently fold in 1½ cups of chocolate chips using a spatula or wooden spoon.
  6. Scoop and shape:
    Using a 2-tablespoon cookie scoop, form tall mounds of dough (stacked high for thicker cookies). Place them on the prepared baking sheet, spacing 2 inches apart.
  7. Top with chocolate chips (optional):
    Press a few extra chocolate chips onto the tops of each dough ball for that bakery-style look.
  8. Bake:
    Bake for 8–10 minutes. Remove from the oven when the edges are just golden, but the centers still look slightly underbaked—they will finish baking as they cool.
  9. Cool:
    Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

 Tips for Perfect Cookies

  • Measuring Flour:
    Always scoop flour into your measuring cup and level it with a knife. Packing flour can lead to dense cookies.
  • Perfectly Round Cookies:
    While cookies are still hot out of the oven, place a wide glass or biscuit cutter over each one and swirl it in a circle. This helps shape them into bakery-perfect rounds.
  • Freezing Instructions:
    Want to freeze the dough? Scoop cookie dough onto a tray, freeze until solid (about 2 hours), then store in a zip-top bag for up to 3 months. Bake straight from frozen—just gently press the tops before baking to help them spread.

Nutrition Information (Per Cookie)

  • Calories: 238
  • Carbs: 35g
  • Fat: 16g
  • Sugar: 21g
  • Protein: 0.04g
  • Cholesterol: 11mg
  • Sodium: 238mg

These cookies are a hit at parties, perfect for lunchboxes, and comforting enough for a cozy night in. Whether warm from the oven or saved from the freezer stash, they never disappoint.

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